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Terry’s Tuesday Tip ~
When your knife slices through a crisp onion, it tears through cells, releasing the cells’ contents.
Chemicals react to produce a sulfur-based gas. Once the gas contacts the water coating your eyes, it forms sulfuric acid, a fiery irritant. To rid your peepers of the intruder, your tear ducts work overtime.
If you aren’t game for sporting goggles in the kitchen, try moving your face farther away from the onion so the gas disperses before reaching your eyes. I personally Cut the top first, peel and run under cold water for a few seconds.
The polyphenols in onions act as antioxidants, protecting the body against free radicals. Eliminating free radicals can help encourage a strong healthy immune system. The quercetin (https://en.wikipedia.org/wiki/Quercetin) in onions also reduces allergic reactions by stopping your body from producing histamines, which are what make you sneeze, cry and itch if you’re having an allergic reaction.
Peel away the skin of this vegetable to find whole layers of health benefits.
Onions are rich in powerful sulfuric compounds, responsible for their pungent odor — and for irritating our eyes. Studies also suggest that onions may lower high blood pressure, reduce heart attack risk, and even help protect against cancer (probably thanks to the presence of phytochemicals and the flavonoid quercetin).
One large raw onion has only 63 calories, is made up of more than a cup of water, and provides up to 20% of your RDA of vitamin C. Do you tear up when slicing one? Try chilling the onion in the fridge and then delay cutting into the root end of the onion until the rest has been sliced or chopped.
Onions are high in vitamin C, a good source of fiber, and with only 45 calories per serving, add abundant flavor to a wide variety of food. Onions are sodium, fat, and cholesterol free, and provide a number of other key nutrients.
So now that you know more about onions, go ahead and cut into one.
Thank you for reading my blog, See you again. Feel free to leave a comment, I would love to hear from you.
Crock-pot – Slow cooker Cabbage Beef Chili ….. Or Not
I just have a good feeling about Chili and stews in the Fall, nothing better to warm the tummy. This particular recipe can be changed by substituting or replacing something to your taste. You can cut and prepare the vegetables the night before while cooking the ground beef. This portion of the meal only takes about 15 to 20 minutes depending on the size and amount of vegetables you are using.
I am going to give you the recipe I made (this time) to give you an idea of the full meal. Just as a reminder; all recipes can be changed to your liking.
Prep Time: 15 minutes ~ Total Time: 4 hrs 15 minutes high setting, 6-8 hrs low setting.
1 lb lean ground beef
1 large onion
2 cups chopped cabbage
1 (16 ounce) can red kidney beans, un-drained
8 ounce tomato sauce
15 ounces stewed tomato OR 15 ounces diced tomato with green chili
3 beef bouillon cube
½ teaspoon salt
½ teaspoon pepper
1 teaspoon ground cumin – Optional
3 Stalks celery, sliced
4 carrots, sliced
Terry’s tip ~ at this point you can put the filled inner portion of the slow cooker into the refrigerator until morning when all you have to do is put it in the pot and turn on.
- Cook ground beef and onion in a pan over medium high heat until beef is and crumbled. Drain fat, and transfer beef to slow cooker.
- Add cabbage, kidney beans, tomato sauce, tomatoes, bouillon, salt, pepper and cumin if you desire.
- Add chopped vegetables.
- Cook on high setting for 4 hours, or low setting for 6 to 8 hours.
- Stir occasionally and add water or beef broth as desired to maintain the consistency you prefer. For thicker consistency you can add 1 6 oz. can tomato paste.
I serve this with biscuits to dunk in the gravy.
As you can see there are many options to this meal, add what and how much you want. After all, recipes are only guidelines not really instructions you have to follow exactly.
Enjoy your dinner and thank you for reading my blog. Come back soon for more meal ideas, and seasonal help around the home. Bye for now.
Quick and Easy Dinner ~ A Day Saver
It’s 6:30 pm, you had to work later than you should have. Your family is home waiting for dinner and counting on you to fill their tummy’s. You had something planned but that would take more time than you have. Oh wait, you suddenly remember that Italian Sausage you fried up after pinching into nickle sized pieces while doing dishes last week. It does not take long to fry up ground Italian Sausage into little meatballs, probably under 10 minuets. You placed it in a freezer zip-lock and stashed it in the freezer for just an occasion like the one you find yourself in right now.
Once you find yourself walking in the front door and greeted by everyone you seem a little less stressed knowing dinner will be done quickly. The ready-made pizza crusts sold in grocery stores really aren’t that bad at all.
A jar of pizza sauce also found in the grocery store will be spread over entire crust. After you wash your hands you sprinkle on a little mozzarella cheese, place the precooked sausage and possibly some green pepper, onion and whatever else you have in the fridge. Bacon, olives, tomato slices and pineapple are just a few food items that you can add.
Looking great already, now you sprinkle the rest of the cheese over the top of everything and whala you’ve created dinner in just minuets along with smiling faces. Today’s busy lifestyle can always use all the help in the kitchen you can get.
If you were lucky enough to get some help with the preparations your time was cut even shorter. Make sure you cook the pizza following the crust directions and the meat is cooked thoroughly.
~ Terry’s Tip ~
The pizza can be made in advance and put in the refrigerator, and when everyone comes in after trick or treating on Halloween it is ready to go in the oven for dinner. It will be done about the same time the it takes to change out of the costumes. That would be a welcome trick and an awesome treat.
Enjoy and have a wonderful time being creative.
Thanks for viewing my blog,
Tuesdays Fast Finish Leftover Tips ~ Lunch Anyone
Casadia’s are one of the easiest quick meals
Casadia’s are one of the easiest quick meals there are to make. This makes a great appetizer, snack or a fast lunch, you can make it with just about anything you have leftover in your refrigerator. Casidia’s only take a few minuets to cut up what you would prefer to add to it and a short time to cook.
I always have different sizes of Tortillas in the fridge, you can use them in so many ways. I used one flour tortilla, left over chicken beast (cut up), small onion chopped, shredded mozzarella cheese, shredded Mexican style cheese blend and of course barbecue sauce.
First thing I do when making Casidias is to spread the barbecue sauce over the tortilla with the back of a serving spoon. I gathered all the items I preferred for the Casidia and cut them into small pieces, chicken, onion, and the cheeses. You noticed i only used half the tortilla, I am only making this for one so I simply fold it in half while cooking. For more portions you can also cover the whole tortilla and place another on top. I have also used tomato, green pepper and mushrooms to make Casidias in the past. It’s so darn easy, whatever you may have in your home can be added to change the flavor to your preference. Such an easy meal or quick snack for the kids makes this meal a must have for your home.
I found a video on you tube that describes the process and includes different recipes if you would like to know more.
As always, wash your hands often while cooking and enjoy your creations.
Thanks for visiting my blog, hope you will be watching for the next post.
2 tablespoons olive oil or butter
1 clove garlic, minced
2 tablespoons lemon juice
1 tablespoon dried dill weed
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
4-5 salmon fillets, 3\4 inch thick
Combine oil or butter with garlic in small microwavable bowl. Microwave at HIGH 1 minuet or until garlic is tender. Add lemon juice, dill, thyme, salt and pepper; whisk until blended. Brush skinless sides of salmon with half the lemon mixture.
Once the grill is ready, place salmon skin side up, on grid. Grill, covered, over medium high heat 4 to 5 minuets; turn and brush with remaining lemon mixture. Grill 4 to 5 minutes or until salmon flakes easily when tested with a fork.
Terry’s Tip ~
Super easy Tartar Sauce
1/2 cup Mayonnaise or Miracle Whip
4 Tablespoons sweet pickle relish
2 teaspoons lemon juice
Optional – 1 Tablespoon horseradish
Combine Mayonnaise, relish, lemon juice and horseradish if using in a small bowl; mix well. Refrigerate until ready to serve. Serve with grilled, broiled or fried fish. Makes about 1/2 cup.
Enjoy your salmon with family and friends this Holiday weekend with your favorite side dishes. As always, while cooking be sure to wash your hands often.
Thanks for viewing, Terry
Grilling and Food Safety are as important on Labor Day as they are on any weekend barbecue.
Grilling has become a fabulous cooking technique for an outstanding backyard get together. Labor Day is one of the many holidays that calls everyone together for the festivities. To get the best results, it is important that any type of grilling is done correctly and safely.
Grilling Safety Tips
- Always position the grill on a heatproof surface away from trees and shrubbery. Make sure the grill vents are clear from ashes prior to starting the fire.
- To avoid flare-ups and charred goods when grilling, trim meat of excess fat.
- Keep a water-filled spray bottle near the grill to keep flare-ups under control.
- The best method to accurately determine doneness of meat is to use a meat thermometer.
- Never use alcohol, gasoline or kerosene as a lighter fluid starter – all three can cause an explosion. I prefer the chimney approach.
- Hot coals create a very hot grill, grid, tools and food. Always wear oven mitts to protect your hands.
- The number of coals required for barbecuing depends on the size and type of grill and the amount of food to be prepared. You can always add coals to an already started grill if needed.
- Always, Always serve cooked meats and poultry on a clean platter, not the one that held the raw foods.
It is very important to cook the meat at the correct temperature to kill all the bacteria. Rest time is an important step in cooking some meats. (see chart below) “Rest time” is the amount of time the product remains at the final temperature, after it has been removed from a grill, oven or other heat source. During the three minutes after meat is removed the heat source, its temperature remains constant or continues to rise, which destroys harmful bacteria.
I found this chart on http://www.foodsafety.gov/keep/charts/mintemp.html#.
Safe Minimum Cooking Temperatures
Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.
Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.
Why the Rest Time is Important
After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.
|Ground Meat & Meat Mixtures||Beef, Pork, Veal, Lamb||160||None|
|Fresh Beef, Veal, Lamb||Steaks, roasts, chops||145||3 minutes|
|Poultry||Chicken & Turkey, whole||165||None|
|Poultry breasts, roasts||165||None|
|Poultry thighs, legs, wings||165||None|
|Duck & Goose||165||None|
|Stuffing (cooked alone or in bird)||165||None|
|Pork and Ham||Fresh pork||145||3 minutes|
|Fresh ham (raw)||145||3 minutes|
|Precooked ham (to reheat)||140||None|
|Eggs & Egg Dishes||Eggs||Cook until yolk and white are firm||None|
|Leftovers & Casseroles||Leftovers||165||None|
|Seafood||Fin Fish||145 or cook until flesh is opaque and separates easily with a fork.||None|
|Shrimp, lobster, and crabs||Cook until flesh is pearly and opaque.||None|
|Clams, oysters, and mussels||Cook until shells open during cooking.||None|
|Scallops||Cook until flesh is milky white or opaque and firm.||Non|
Wishing everyone a safe and enjoyable Labor Day Weekend with friends and family. Be sure to watch for some tempting grilling recipes coming right up. Thanks for visiting, your always welcome here.
Source: Our Home Rocks ~ Garden project
What is commonly thought of as everyday kitchen garbage is a treasure for your garden.
It is just about planting time for the garden at the farm. Well, actually, it already is for some crops like our onions, sugar snap peas, cabbage and potatoes – which all went in the ground this week. But in a few weeks we will be planting the remainder of our big summer garden crops of tomatoes, peppers, cucumbers, zucchini and more – and as always – coffee grounds and egg shells will be a big part of the process.
I am amazed every year at how much more fertile our soil has become using simple, sustainable and organic practices. By utilizing cover crops of annual rye each fall, and adding in generous amounts of compost to our growing rows…
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